Homemade Israeli Shakshuka
Shakshuka is the kid in high school that you didn’t know anything about. They weren’t popular but they weren’t cool (who wants to be cool anyway). They had an amazing group of loyal friends and were always consistent. Then…a few years post high school, Shakshuka shows up at a party and is the SHIT! Like wow! Like why didn’t I know about them in high school. That is Shakshuka! It has been around forever. Is super easy (but not in a high school way). It will impress your brunch guests as some will be very familiar with it and some will have never tried it before.Shakshuka has many origins (like Cady Herron) but originally can be traced back to the Ottoman Empire (over 700 years ago)! We first tried it growing up in a predominantly Israeli and Jewish area, north of Toronto. For us, finding the perfect Shakshuka is a mix of nostalgia, excitement and guilt free binging.
1 Can Crushed Tomatoes
1 Onion (chopped)
1 Red Pepper (chopped)
6-8 Garlic Cloves (chopped)
2 tbsp Tomato Paste
1 tsp Paprika
1 tsp Red Pepper Flakes (adjust for personal spice levels)
1/2 cup Crumble
2 tbsp Olive Oil
2 tbsp Parsley (chopped)
1. Preheat the oven to 375 degrees F
2. In a large skillet, heat Olive Oil and sauté Onions, Red Pepper, Garlic.
3. Stir often for 5-6 minutes and add Tomato Paste, Paprika, Red Pepper Flakes.
4. Let simmer for 5-7 minutes. Add Crushed Tomatoes and let the simmering continue.
5. After 5-8 minutes, turn off heat. Add salt and pepper to taste.
6. Using the back of a spoon make a hole in the sauce and crack the egg gently into it.
7. Depending of the size of the pan, you can fit 5-6 eggs.
8. Carefully place in oven for 8-10 minutes. Remove after baking.
9. Keep in mind it will keep cooking after being removed from oven. You want the whites to be cooked through and the yolks to be a soft.
10. Top with Feta, Parsley, Salt and Pepper. Serve immediately and enjoy!